Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 tbsp granulated sugar
- ½ cup unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1½ cups powdered sugar
- 16 oz whipped topping (thawed)
- 3.4 oz box instant vanilla pudding
- 12 oz can evaporated milk
- 15 oz can pure pumpkin
- 1½ tsp pumpkin spice
- ¼ cup pecans (chopped)
Instructions
- Mix graham cracker crumbs, sugar, and melted butter in a small bowl.
- Press the mixture into a 9×13 inch baking dish to form the crust.
- Beat softened cream cheese and powdered sugar until smooth.
- Mix in 1 1/2 cups of whipped topping.
- Spread the cheesecake mixture over the crust.
- Refrigerate while preparing the pumpkin layer.
- Beat instant vanilla pudding and evaporated milk.
- Mix in pure pumpkin and pumpkin pie spice.
- Fold in 1/2 cup of whipped topping.
- Spread the pumpkin mixture over the cheesecake layer.
- Top with remaining whipped topping.
- Sprinkle with chopped pecans.
- Refrigerate for 2 hours before serving.
Notes
- Ensure cream cheese is fully softened for a smooth texture.
- Use a flat-bottomed cup to press the crust evenly.
- Chill between layers for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg